View Full Version : Torn between maple and mahogany for restaurant use.
07-10-2012, 05:54 PM
I am painfully torn between the mahogany and the maple for the board for one reason, wear. I want to go with the mahogany for the beauty, and the belief that the softer wood will be easier on my knives. So I am asking for your opinions on whether you believe I should stay with maple for restaurant use, or if the mahogany will be equally capable to stand up to hours of prep per day.
Mahogany doesn't seem that much less durable than maple to me. I'd say it's at least 80%.
07-10-2012, 11:13 PM
welcome, don't worry about wearing out the mahogany.
07-11-2012, 12:57 AM
I can't imagine actually wearing out a Boardsmith board.
I would just get what you like.
Oh, and welcome to the forum! Let us know what you decide on...
07-11-2012, 01:14 AM
Welcome, I'm sure you will enjoy whatever you get!
07-11-2012, 08:42 AM
AFAIK you can't use either in a professional kitchen in the US with out a NSF rating. BTW welcome to the forum and you may want to consider turning on your PM option.
07-11-2012, 09:07 AM
07-11-2012, 01:52 PM
Thanks for all the help, I can feel everyone's confidence in the craftsmanship, so I will be going with the 18x24 Mahogany for now and I will justify buying a 3x24x36 later.
Also thanks for the warm welcome :biggrin:.
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